This is a quick and simple dish I have been wanting to make for quite some time now.  I originally saw it on Pinterest, attributed to a blog called South In Your Mouth, who got it from someone else, who got it from someone else and so on and so on.  You know how it goes.   I adapted it to our own tastes and we were both very happy with the end result!  This is the perfect quick and simple supper for those nights when you just can't be asked to cook!

Back in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family.  I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc.  And jams and jellies too.  It all got eaten.  It's not practical anymore for me to do any of that stuff with just the two of us in the house.  It would never ever get eaten.   i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue.  They are more  like small pickled vegetable salads, feeding just two people, but they're great!  There are four different versions!

I think the British love sandwiches more than anyone else in the world.  Walk into any shop, and I do mean any . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for some potable and portable sustenance of the this kind.   AND, they come in varities which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!

 

I recently treated myself to Nigel Slater's latest cookbook, eat.  You all know how I love Nigel and his way of cooking and eating.  That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on.   He has one whole chapter in this book devoted to sandwiches and the like.  My kind of guy.  My kind of cooking.



One in particular intrigued me and set my tastebuds to tingling.  This was a sandwich he created using crusty bread, beef drippings and leftover roast from the sunday dinner.  Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version.  I got to thinking hash . . . roast beef hash . . . in a bun.



And so that is what I did.  I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday's pot roast.   I seasoned it lightly with some salt and cracked black pepper . . .



Added a touch of herb . . . in the way of summer savoury, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce.  (steak sauce to you North Americans)  I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more . . .

 

And then I stogged it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of Leerdammer Toastie cheese layed on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp  roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in . . .



Good things happen when Nigel inspires me.   Tasty things.   Things I want to indluge in again, and again . . . and again.   I am never disappointed.




Heat the oil along with the butter in a large skillet.   Toss in the onions, cabbage and potatoes.   Cook stirring until they begin to turn golden brown.  Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory,  and the garlic.  Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch.  At the end of that time they should be knife tender.  Uncover and toss in the beef.  Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown.   Taste and adjust seasoning as required.   While you are doing this, pop the ciabatta into a hot oven to heat through.


To serve, slice each ciabatta roll in half.  Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.  Top each with a slice of toastie cheese and then the top of the rolls.  Serve immediately.  Pass the brown sauce or ketchup if desired.

I've also added chopped toasted walnuts.  I always toast my nuts before using.  It really enhances their natural flavours and helps them to shine.  I never add nuts to any salad until just prior to serving.







Handy Fruit Savers is a 4 piece set  of these flexible rubber lids that serve to help to prevent your favourite foods from spoiling. They are reusable covers and will work with almost any round fruit or vegetable, helping to keep them fresh for use the next day.

 They can also be used for containers which don't have a cap or are otherwise in the open.  How many times have you lost the cap for a jar, or have an open tin of something that you need to cover???  I do it all the time.   Problem no more!! These solve that problem perfectly!



 You can store sensitive foods safe from oxygen, reducing the risk of discolouration, which in turn helps me to reduce food waste and save me money. I just love them!  I don't think I would be without them now.  You can find out more about them here. 

 

a proper handful each of frozen petit pois, and frozen corn


Beat the eggs and cream together.  Coat a large skillet lightly with olive oil and heat.   Dump in the eggs and quickly scramble them.  Remove the scrambled egg to a bowl and keep warm.  Add a bit more oil to the pan.  Add the chopped onions, garlic and shallot.   Cook to wilt and then add the carrots and cabbage.   Cook, stirring, until wilted and crispy tender.   Add the Chicken, curry powder, salt, pepper and soy sauce.   Stir in the rice and return the eggs to the pan.   Stir in the frozen peas and corn.  Heat through.  Check for seasoning and adjust as necessary.  Serve hot.

There is one thing that the British do very well . . . and that is the good old British Banger! (Sausage to you non-Brits! Of course, it is also something that they do really poorly too . . . but we won't talk about those!) You just can't beat a good old fashioned, meaty, top quality, Butcher's thick sausage banger . . . avoid the cheap ones at all costs. They are just plain nasty and filled with fillers and other ucky stuff that you don't want to be eating.



I picked up some really nice smoked ones at the shops the other day. I wasn't sure what to expect . . . as they did not look like the smoked sausage that I am used to from back home. These looked just like regular bangers . . . upon reading the ingredients though, I learned that they were composed of uncooked smoked and regular pork. I thought they would be worth trying. They looked quite good.



I decided yesterday that I was going to braise them . . . I had some open cider that I had used last week and I wanted to use it up and so I decided that it would be just the thing for braising these sausages in . . .



And then I decided to add some thyme and some honey . . . because thyme and honey go very well together and I thought those flavours would be fabulous with the pork and the cider!

Know what??? I was RIGHT!



These were fabulous. They had my meat and potatoes loving hubster salivating as soon as he saw his plate. He could not wait to tuck in.



I do love it when my man is happy. It makes me happy too.



*Cider and Honey Braised Bangers*
Serves 4
Printable Recipe

Easy and delicious. This is a meal that cooks itself.

8 good quality thick and meaty sausages
225ml of Apple Cider (1 cup)
2 TBS runny honey
1/2 tsp dried thyme
1 small cabbage, trimmed, cored and cut into wedges
a knob of butter

Melt the butter in a skillet large enough to hold your sausages and the cabbage. (You will need one with a lid.) Once the butter begins to foam, add the sausages. Brown over medium heat on first one side, and then the other. Once they are browned, tuck in the wedges of cabbages wherever they will fit. Sprinkle all with the thyme. Drizzle with the honey and pour over the cider. Cover tightly and turn to low. Braise for 15 to 20 minutes. Remove the lid and scoop out the cabbage wedges. Cover and keep warm. Turn up the heat under the skillet and continue to cook the sausages, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it. Divide the sausages and cabbage amongst 4 heated plates and drizzle with some of those scrummy pan drippings.

Potatoes go very well with this, either steamed new potatoes or mash. It's up to you!

As promised here is a delicious assortment of fabulous side dishes that go very nicely with your Christmas turkey, ham or roast beast! None are hard and with careful planning most can be done ahead of time and warmed up on the day once the main dish comes out of the oven and is resting.

There is still time to get in any ingredients that you are lacking! Two more sleeps! Enjoy!

I made these tacos today and was going to wait until Monday to show them to you, but they were so fabulously delicious that I just had to show them to you today!  I just know that if you love tacos and you love chicken you will want to be making these for your family tonight!

(canadatrip.co.uk)

Remember, Remember the 5th of November.

Tonight is Bonfire Night. A yearly event, on which we here in the UK comemmorate the capture of a mercenary named Guy Fawkes, who infamously tried to blow up Parliament back in the year 1605. His plot failed of course, and he was caught, tortured and executed summarily. Ever since then, every year on the 5th of November, people all over Britain gather together to celebrate this event in style.


Portrait of Guy Fawkes

For weeks now, children and grown ups have been gathering refuse and combustables in order to create a huge bonfire, as well as creating dummies, which are called "Guys," to throw onto the top of the bonfires. Some children even keep up an old tradition of walking in the streets, carrying "the Guy" they have just made, and beg passersby for "a penny for the Guy." The kids then use the money to buy fireworks for the evening festivities.

On the night itself, Guy is placed on top of the bonfire, which is then set alight; and fireworks displays fill the night sky. It's a much bigger night over here than Halloween is.



Traditonally, there are special treats prepared to go along with Bonfire night . . . baked potatoes, sausages, hot soups . . . cinder toffee. It's all good, and hearty fare . . . designed to warm even the most chilled noses, fingers and toes.

Funny how food eaten out of doors and next to bonfires always tastes pretty wonderful isn't it?

Or is it only me who thinks this???



*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe

My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!

8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce



Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside. Add the chopped onions and cabbage to the drippings. Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally. Add the potatoes and chicken broth. Stir in the parsley, chervil, tarragon, chives and potatoes. Bring to the boil. Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender. Just before serving add the cheeses and cream. Stir to melt the cheese and heat without boiling. Add the bacon, dill and tabasco sauce. Taste and adjust seasoning as necessary. Serve hot. Do Not Boil.



*Cheddar and Chive Scones*
Makes 12
Printable Recipe

These are very easy to make and are very tasty. I like to use a good strong cheddar. I have also used Stilton in the past with excellent results. Delicious split and toasted and spread with butter, or cold and filled with ham and pickle for a tasty picnic lunch!

12 ounces self raising flour
1 1/2 tsp baking powder
pinch salt
2 ounces cold butter
1 1/2 tsp dry mustard powder
1 TBS freshly grated Parmesan Cheese
1/4 cup finely snipped fresh chives
5 ounces cheddar cheese, grated
250ml of milk
a few bits of extra cheese for sprinkling on before baking



Pre-heat the oven to 210*C/425*F. Line a baking sheet with parchment paper, and set aside.

Measure the flour, salt, mustard powder and baking powder into a bowl. Whisk well together. Add the butter and rub it into the flour with your fingertips until it resembles fine bread crumbs. Stgir in the Parmesan and Cheddar cheese and the chives. Stir in the milk with a fork, just to form a soft dough. Turn out onto a lightly floured surface and give it a few turns. Pat out 1/2 inch thick and then cut into two inch rounds with a sharp cutter, giving the cutter a sharp tap, straight up and down. Don't twist the cutter unless you want lopsided scones. Place onto the prepared baking sheet. Brush with a bit of milk and then sprinkle with some extra cheese.

Bake for 10 to 12 minutes until well risen and nicely browned. Remove from the oven and serve.